RIBBON PUDDING PIE
Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. -Doris Morgan, Verona, Mississippi
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
STATE FAIR RIBBON FUDGE BROWNIES
Move over boxed brownies! Fudgy brownies with a shiny, crackly crust and surprise ingredient - mashed banana - which adds just a hint of delicious flavor. These brownies won third place at the Minnesota 2009 state fair and they are easy to make!
Provided by Gloria Rice
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.
- Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.
- Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes.
- Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 29 g, Cholesterol 32 mg, Fat 12.4 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 6 g, Sodium 89.2 mg, Sugar 22.1 g
FUDGE BROWNIE PIE
Brownies are always delicious but they're even better when baked as a pie. When you eat this fudge brownie pie, there's a crisp chocolate crust on top. The center is rich and fudgy. With a buttery, flaky crust, each bite is delicious. This brownie pie can only be made better with a scoop of vanilla ice cream on top and maybe a...
Provided by Catherine Haury
Categories Chocolate
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. In a saucepan, on low, melt chocolate chips and margarine. Stir until well blended and remove from heat.
- 2. Combine melted chocolate mixture with remaining ingredients. Add nuts, if desired.
- 3. Pour into pie crust.
- 4. Bake for 35 to 40 minutes or until center is set.
- 5. Cool and serve alone or a la mode.
FUDGE RIBBON CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield One (10-inch) cake
Number Of Ingredients 14
Steps:
- HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
- PREPARE cake mix according to package directions. Pour batter into prepared pan.
- BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
- BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
- CHOCOLATE GLAZE
- COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
- VARIATIONS
- FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
- FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.
FUDGE RIBBON PIE
Make and share this Fudge Ribbon Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 34m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare baked 9-inch pastry shell; set aside.
- For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
- Cook and stir over medium heat until bubbly.
- Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
- Remove from heat; stir in vanilla.
- Beat until smooth with wire whisk or rotary beater.
- Set aside to cool completely.
- In a chilled bowl, stir 1 pint of the ice cream until softened.
- Spread into cooled baked pastry shell.
- Cover with half of the cooled fudge sauce.
- Freeze until nearly firm.
- Repeat with remaining ice cream and fudge sauce.
- Return to freezer while preparing meringue.
- In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
- Cool to room temperature.
- Add the meringue powder.
- Beat on high speed until stiff peaks form.
- By hand, fold 3 tablespoons of the crushed candy into the meringue.
- Spread meringue over chocolate sauce layer, sealing to edge.
- Sprinkle top with remaining crushed candy.
- Freeze until firm (several hours).
- Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
- Cover loosely and return to freezer for a few hours or overnight before serving.
Nutrition Facts : Calories 336.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 12.8, Sodium 143.2, Carbohydrate 55.5, Fiber 1.3, Sugar 44.5, Protein 2.8
FUDGE RIBBON CAKE
Make and share this Fudge Ribbon Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Cream Cheese Filling: Beat cream cheese, sugar, egg and vanilla until smooth. Set aside.
- Cake: Beat cake ingrredients in large mixer bowl on medium speed of electric mixer until well blended about 2 minutes.
- Pour half of batter into greased 9 inch square baking pan. Cover evenly with cream cheese mixture. Top with remaining cake batter to cover completely.
- Bake at 350F for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
- Glaze: Melt chocolate with butter, water and oil; blend until smooth. Spread evenly over cake.
Nutrition Facts : Calories 463.9, Fat 25.6, SaturatedFat 13.8, Cholesterol 84.7, Sodium 338.4, Carbohydrate 56.9, Fiber 2.5, Sugar 40.6, Protein 7.5
RASPBERRY RIBBON PIE
Make and share this Raspberry Ribbon Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 9
Steps:
- For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
- For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.
Nutrition Facts : Calories 3047.8, Fat 180.5, SaturatedFat 89, Cholesterol 419.6, Sodium 1717.7, Carbohydrate 337.3, Fiber 15.6, Sugar 225.7, Protein 31.5
RASPBERRY RIBBON PIE
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. -Victoria Newman, Antelope, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.
Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY RIBBON PIE
I have not made this yet but intend to very soon. Posting this for the 2005 strawberry recipe swap contest. Cooking times are approx. because I don't know how long it takes until the mixture "mounds".
Provided by Bri22
Categories Pie
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan combine strawberry gelatin, sugar and boiling water.
- Add strawberries and lemon juice, mix well.
- Refrigerate.
- Stir every half hour until mixture mounds.
- Then whip the cream cheese in a seperate bowl with the confectioner's sugar , vanilla and salt.
- In a third bowl whip the heavy cream to soft peak stage. Fold the whipped cream cheese mixture into the whipped cream.
- Pour this mixture into the pie shell.
- Pour the strawberry mixture over that, refrigerate until ready to serve.
Nutrition Facts : Calories 469.3, Fat 29.6, SaturatedFat 14.7, Cholesterol 69.9, Sodium 329.4, Carbohydrate 47.6, Fiber 2.1, Sugar 29.5, Protein 5
RASPBERRY RIBBON PIE
I think this is from Country Woman Magazine, it is a tearout I have been holding onto and need to get posted so I can keep safe recipes I want to try. Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell
Provided by Chabear01
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.
Nutrition Facts : Calories 536.1, Fat 35, SaturatedFat 17.9, Cholesterol 85.5, Sodium 355, Carbohydrate 51.5, Fiber 2.6, Sugar 32.5, Protein 6.3
RIBBON FANTASY FUDGE
I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 49 pieces.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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